Drumsara Pinot Gris 2007

Winemaker's Notes:

Fruit bins are delivered from the vineyard to the winery. They are held overnight to take advantage of the natural overnight cooling. The whole bunches enter the de-stemmer / crusher that is adjusted to allow for 50% of the berries to be crushed to release the juice and the remaining 50% to remain whole. This is slowly tipped into the press and either straight pressed or kept overnight to cool the juice down and extract more flavors. The press program lasts almost 3 hours. The gentle increase in pressure, from a few turns, avoids green flavors and bitterness coming from the steams. We need to avoid allowing the streams to get broken at every press turn and with too hard pressing. The first juice (90% - free run and low pressure extracted) and the hard press (over 1.2 bar/mm2) are kept separated in the tank and blended afterwards. The hard press needs to be fined because it is more phenolic and oxydised. The juice cools down during the following 2 days to below 8°C This allows the lies to settle down naturally and to be able to rack only the clearest and purest juice. The juice is transferred into a fermentation tank, where it will warm up slowly and get inoculated with the yeasts. The temperature of the fermentation is strictly controlled to stay between 16-18°C. This releases the best quality aromas. This fermentation is slow (over 15 days) to insure the best quality. After this fermentation phase the wine is racked of the yeast lies, to keep all the fruitiness and floral character of the Pinot Gris. Some really fine lies are kept to give some fatness and great mouth feel to the wine. The wine will stay in full tanks and away from oxygen to retain the best aromas. After a few weeks we need to add some bentonite (Calcic-Natrium argile) to get it protein stable. This is so the wine is clear in the bottle and without precipitation of proteins. The wine will then be racked of bentonite and cold stabilised to reduce the acid level. After this process the wine will be filtered to ensure a microbial sterility and be ready for bottling, as no fining or correction has been necessary.

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Winery: Drumsara Wines  
Color: White
Varietal: Pinot Grigio
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Drumsara Wines:
Our Central Otago Pinot Noir, Pinot Gris and Pinot Rose, all hand harvested from our estate vineyard, provide a smooth flavorsome mouthful of relaxation and enjoyment. Our wine is infused with ancient glacial mineral deposits in our soil, flavored by the extreme Central Otago climate and then delicately crafted into wines of substance and suppleness by our experienced winemaker. Family, frie... Read more
Our Central Otago Pinot Noir, Pinot Gris and Pinot Rose, all hand harvested from our estate vineyard, provide a smooth flavorsome mouthful of relaxation and enjoyment. Our wine is infused with ancient glacial mineral deposits in our soil, flavored by the extreme Central Otago climate and then delicately crafted into wines of substance and suppleness by our experienced winemaker. Family, friends, food, wine and the enjoyment of life - that's what Drumsara means to us. Fackebook: http://on.fb.me/btK3pP Read less

Member Reviews for Drumsara Pinot Gris

Add your review
Snooth User: Edward Matheson
7346479
5.00 5
Vintage: 2006 12/04/2010

Five glasses



Tasting Notes:

A slightly blushed wine, the nose is nicely aromatic. Clean, delicate and attractive on the nose, showing fleshy peach and citrus notes. Dry in style with excellent mouth feel.

Fruit bins are delivered from the vineyard to the winery. They are held overnight to take advantage of the natural overnight cooling. The whole bunches enter the de-stemmer / crusher that is adjusted to allow for 50% of the berries to be crushed to release the juice and the remaining 50% to remain whole. This is slowly tipped into the press and either straight pressed or kept overnight to cool the juice down and extract more flavors. The press program lasts almost 3 hours. The gentle increase in pressure, from a few turns, avoids green flavors and bitterness coming from the steams. We need to avoid allowing the streams to get broken at every press turn and with too hard pressing. The first juice (90% - free run and low pressure extracted) and the hard press (over 1.2 bar/mm2) are kept separated in the tank and blended afterwards. The hard press needs to be fined because it is more phenolic and oxydised. The juice cools down during the following 2 days to below 8°C This allows the lies to settle down naturally and to be able to rack only the clearest and purest juice. The juice is transferred into a fermentation tank, where it will warm up slowly and get inoculated with the yeasts. The temperature of the fermentation is strictly controlled to stay between 16-18°C. This releases the best quality aromas. This fermentation is slow (over 15 days) to insure the best quality. After this fermentation phase the wine is racked of the yeast lies, to keep all the fruitiness and floral character of the Pinot Gris. Some really fine lies are kept to give some fatness and great mouth feel to the wine. The wine will stay in full tanks and away from oxygen to retain the best aromas. After a few weeks we need to add some bentonite (Calcic-Natrium argile) to get it protein stable. This is so the wine is clear in the bottle and without precipitation of proteins. The wine will then be racked of bentonite and cold stabilised to reduce the acid level. After this process the wine will be filtered to ensure a microbial sterility and be ready for bottling, as no fining or correction has been necessary.

Closure: Stelvin

Aged 6 months in Steel.

Wine Specs:

Alcohol: 13.5% pH: 3.2
Sugar: 3.9 grams per liter Total Acidity: 5.7 grams per liter

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